These Asian-inspired wings are sweet, sticky, and somewhat spicy. They are sure to be a crowd favorite.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 14 |
| Yield: | 1 cake |
Ingredients
- cooking spray
- 1 (8-ounce) package cream cheese
- 1 cup butter
- 2 cups white sugar
- 6 extra large eggs
- 2 cups self-rising flour
- 1 teaspoon almond extract
- 1 teaspoon pineapple extract
- 3 drops yellow food coloring
- 2 cups brown sugar
- 7 pineapple rings
- 7 maraschino cherries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan with cooking spray.
- Beat cream cheese and butter together together in a bowl using an electric mixer until creamy. Add white sugar and mix until light and fluffy. Add eggs and flour in an alternating fashion, starting and ending with an egg and beating well after each addition. Add almond extract, pineapple extract, and food coloring; mix batter well.
- Pour brown sugar evenly into the bottom of the prepared pan. Arrange pineapple rings on top of sugar and place a cherry in the center of each. Pour batter evenly over pineapple.
- Bake in the preheated oven until top is golden brown and springs back when touched lightly, about 45 minutes.
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 411 mg |
| Sugars | 54 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I made this cake for a family dinner. My adult kids loved it as did my husband, The combination of cream cheese, almond extract and brown sugar made it absolutely delicious!
I didn’t use the yellow food coloring. Otherwise no change. I found it a bit heavy (but hello pound cake). It was good, but it will be a while before I make it again.
Very easy to make and delicious! My only change I may make next time would be to maybe use less brown sugar in the bottom of the pan…a lot of it stayed in the pan after flipping it out. Other than that this is a keeper-yum! Thanks for sharing ??
No changes! And I’m making another one.
I baked at 350 for 45 minutes as stated and was still raw inside, put back and cooked for a total of 65 min like for a pound cake and turned out good.
Great taste and easy to prepare